Vegan Chai Latte
User Reviews
5
Vegan Chai Latte
Description
The Vegan Chai Latte begins by boiling water with loose leaf black tea and a chai spice blend, simmered for 10 to 15 minutes to fully infuse flavors. The blend includes warming spices like cinnamon, ginger, cloves, cardamom, and pepper, delivering the characteristic chai aroma and taste. After steeping, dairy-free milk (such as almond milk) and a sweetener like cane sugar or maple syrup are added to adjust sweetness and creaminess.
For a richer texture, soaked cashews can be blended into the chai mixture, making the latte smooth and creamy without any animal products. The chai is strained before serving, and may be reheated gently without thickening excessively. Optional toppings include coconut whipped cream for a velvety finish.
The recipe notes suggest balanced sweetness is key since chai’s spices can become overpowering if under-sweetened. Ground spices can be used in place of a store-bought blend by mixing cinnamon, ginger, black pepper, cloves, and cardamom. The drink is served warm in mugs, providing a soothing, caffeine-fueled treat suitable for vegans or those avoiding dairy.
Ingredients
- 2 cups water
- 1 heaping Tbsp black tea loose leaf
- 2 Tbsp chai spice blend use less if ground, whole
- cane sugar to taste, or maple syrup or other sweetener of choice
- 1 cup dairy-free milk more to taste, unsweetened
- Coconut whipped cream (for topping)
- 1/2 cant cup cashew nuts optional // soaked in cool water overnight or very hot water 1 hour - then drained, raw
Instructions
- Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep.
- Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs (amount as original recipe is written // adjust if altering batch size) using a fine mesh strainer.
- Taste and adjust seasonings as needed, adding more sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.
- OPTIONAL: For extra creamy texture, add your chai tea mixture + soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. I added more sweetener, ground cinnamon and ground ginger for extra spice.
- Either reheat briefly on the stovetop or microwave and serve. Heat modestly as the mixture can thicken quite a bit when reheated for too long (due to the cashews). If it gets too thick, thin with more almond milk or water.
- Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.
Notes
- If using tea bags instead of loose leaf, use 2–3 bags per tablespoon of loose leaf tea for proper strength.
- Ground spices can substitute whole chai spice blend; mix cinnamon, ginger, black pepper, cloves, and cardamom to taste.
- Sweeten generously to balance chai spices, using sugar, maple syrup, or preferred sweetener.
- Soaked cashews added in blender create creamy texture without dairy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(chai lattes)
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1chai latte | |
| Calories | 36 | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 0.5g | 1% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.2g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 292mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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